Corn and Zucchini Salad with Feta
From the kitchen of CarlySweet corn kernels and raw ribboned zucchini tossed with fresh basil, parsley, and a bright vinegar dressing, then topped with crumbled feta. Light, summery, and ready in minutes. Zucchini blossoms add delicate elegance if you can find them.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 14 ears of corn, husked
- 1Kosher salt
- 14 small zucchini (about 1 1/2 pounds), thinly sliced lengthwise on a mandoline
- 18-10 zucchini blossoms, torn into large pieces (optional)
- 11/4 cup coarsely chopped fresh basil
- 11/4 cup coarsely chopped fresh flat-leaf parsley
- 11/3 cup olive oil
- 11/4 cup white wine vinegar
- 11/2 teaspoon crushed red pepper flakes
- 1Freshly ground black pepper
- 14 ounces feta
- 1crumbled (about 1 cup)
Instructions
Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.
Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms (if using), basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.
Do ahead: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.